Daily Cooking Recipes Let Me Make Cooking Easy

March 10, 2014

Afghan Chicken

Filed under: Chicken,Cooking Recipes,Meats — Tags: , , , , , , — Chef @ 8:33 am

This dish tenderizes, moistens, and extracts flavor from a long slow marinate in a garlic yogurt, so you wind up with a skinless grilled chicken that is as yummy as it is good for you.

We suggest you serve this with an Arab flat-bread or soft pita and fresh yogurt.

Afghan Chicken

Florence
Print Recipe

Ingredients
  

  • 2 large clov garlic
  • 1/2 teaspoon salt
  • 2 cups plain whole-milk yogurt
  • 4 tablespoons juice and pulp of 1 large lemon
  • 1/2 teaspoon cracked black pepper
  • 2 large whol chicken breasts -- about 2 pounds

Instructions
 

  • Mix garlic and salt into a paste.
  • Stir in the yogurt, lemon and pepper.
  • Skin the chicken breasts. Remove all extra fat and split into halves.
  • Make the halves lay flat by bending backwards to separate the bones.
  • Coat each half with the yogurt mixture.
  • Cover the bowl tightly and place in refrigerator to marinate for at least 12 hours, no longer then 36 hours.
  • Turn the pieces over about half-way through marinating.
  • When you are ready to cook, remove the breasts from the marinade and wipe off most of the yogurt. Leave a thin film on each piece.
  • Grill about 6 inches above the heat for about 6 to 8 minutes a side. ( or until completely cooked. )
  • Serve while still hot.

March 7, 2014

Chicken Bowls

Filed under: Chicken,Cooking Recipes,Quick and Easy - Freeze and Reheat — Tags: , , , , , , , , — Chef @ 8:00 am

 

Chicken Bowls

Chicken Bowls

Florence
Print Recipe Pin Recipe
Course Entree
Cuisine American

Ingredients
  

  • 1 whole chicken
  • 2 celery stalks chopped
  • 1 medium onion chopped
  • 1 Tbsp parsley
  • 1 bay leaf
  • 2 tsp salt
  • 8 Cups water
  • 1 10 oz pkg frozen baby carrots, partially thawed
  • 1 10 oz pkg frozen peas, partially thawed
  • 1 6 oz can mushrooms, drained
  • 1 Cup light cream
  • 1/4 tsp nutmeg
  • 1/4 tsp celery salt
  • 1/8 tsp pepper
  • 1/2 Cup all purpose flour
  • 1 pkg 2 included refrigerated pie crust
  • 4 foil pans 5X1 in

Instructions
 

  • Place the water in a large pot over high heat and add chicken,celery, onion, parsley, bay leaf and salt and bring to boil. Reduce heat to low and simmer covered for 2 hours. Allow chicken to cool in the broth and remove when completely cooled. Remove chicken from bones. Strain broth and keep 5 Cups. Put chicken, carrots, peas and mushrooms together in a large mixing bowl and mix together. Place 4 Cups of reserved liquid in sauce pan and add cream, nutmeg, celery salt and pepper and bring to a boil. In small mixing bowl combine remain Cup of reserved broth and flour and whisk until mixture is smooth. Pour mixture in to boiling sauce pan and reduce heat to low and summer for 2 to 3 minutes. Pour over chicken mixture and cool completely.
  • Flour a flat surface and roll out pie crust. Divide in to two even parts. Place 1/2 of the crust into the bottom a foil pan. Fill with chicken mixture. Cover with the remaining crust. Pinch to seal all the way around.
  • Wrap in freezer paper.
  • Freeze for up to 3 months.
  • To bake preheat oven to 450 degrees.
  • Unwrap each bowl and place on a cookie sheet.
  • Cut a slit in the top of each to vent the steam.
  • Bake 40 minutes or until crust is golden brown.

 

March 5, 2014

How To Make Simple and Delicious Turkey

Filed under: Meats,Turkey — Tags: , , , , — Chef @ 6:15 am

 

How To Make Simple and Delicious Turkey

How To Make Simple and Delicious Turkey

Florence
A 12-15 lb turkey will feed approximately 10-12 people. If you like to cook a larger turkey, adjust the ingredients accordingly.
Print Recipe Pin Recipe
Course Entree
Cuisine American
Servings 10 -12

Ingredients
  

  • 12 lb Turkey will feed something like 10 people
  • A roasting bag
  • 1/2 tsp coarse sea salty
  • 1/2 tsp fresh ground scatter
  • 1/4 cup organic shallots lightly chopped
  • 1/4 cup organic carrots lightly chopped
  • 1/4 cup organic celery lightly chopped
  • 3 greater cloves garlic lightly chopped
  • 2 tsp of honey

Instructions
 

  • Preheat the oven to 325°.
  • In a large bowl mix your chopped shallots, carrots, celery, and garlic.
  • Rub the Turkey inside and out cold with salted and infuse.
  • Tuck the wings under the turkey and place the turkey in the oven roasting bag. Place your vegetable mixture around the turkey and add two teaspoons of honey into the mix.
  • Fold the top of the bag around the turkey, place breast up, into your roasting pan.
  • Bake turkey for 3 to 3 1/2 hours hours.
  • Use a meat thermometer to check the temperature by placing it in the thickest part of the strut (but not stirring the bone). The temperature should be 165° to 170°.
  • After it has reached the desired temperture, carefully remove the turkey from the bag.
  • Raise the oven to 450° and bake the turkey for 30 minutes longer.
  • This will make the turkey a golden brown color.
  • If it's not, leave it on for another 10-15 minutes.
  • Carefully remove the Turkey from the oven and cut and serve.

 

February 28, 2014

Yummy Hot Tomato Juice

Filed under: Non-Alcoholic Drinks,Quick and Easy - Freeze and Reheat — Tags: , , , , , — Chef @ 8:00 am

 

Yummy Hot Tomato Juice

Yummy Hot Tomato Juice

Florence
Print Recipe Pin Recipe
Course Non-Alcoholic Drinks
Cuisine American

Ingredients
  

  • 1 can 64 oz tomato juice
  • 1/2 C butter or margarine
  • 1/2 t Worcestershire sauce

Instructions
 

  • Pour the tomato juice into a large pan.
  • Add the butter and Worcestershire sauce.
  • Over high heat bring to a rapid boil.
  • Remove from heat and cool completely.
  • Place in freezer containers and freeze for up to 3 months.
  • To reheat, remove soup from freezer container by running under some warm water.
  • Cover the bottom only of a large saucepan with water.
  • Place soup in the pan.
  • Heat on medium until boiling, stirring occasionally.

 

February 22, 2014

Black Beans and Sausage

Filed under: Cooking Recipes,Meats,Rice — Tags: , , , , , , , — Chef @ 8:00 am

Black Beans And Sausage

Florence
Print Recipe
Course Main
Cuisine American

Ingredients
  

  • 1 tablespoon oil
  • 1 medium onion -- chopped
  • 1 14.5 oz can stewed tomatoes
  • 1 15 oz can black beans -- undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 3 cups cooked brown rice
  • 1 pound pork sausage -- cooked and sliced

Instructions
 

  • In a skillet add oil and onions and saute for 5 minutes or until tender.
  • Add tomatoes, beans, oregano, garlic powder, and salt.
  • Bring to a boil
  • Remove from heat.
  • Stir in cooked rice and sausage.

February 13, 2014

Tomato Curry Chicken

Filed under: Cooking Recipes — Tags: , , , , — Chef @ 8:00 am

 

Tomato Curry Chicken

Florence
Print Recipe
Course Main
Cuisine American

Ingredients
  

  • 1/3 cup flour
  • 1/3 teaspoon salt
  • 1 dash pepper
  • 4 boneless skinless chicken breast
  • 2 tablespoons butter
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1 teaspoon curry powder
  • 1 clove minced garlic
  • 1/3 teaspoon dried thyme
  • 1 1/3 cups canned tomatoes diced

Instructions
 

  • Preheat oven to 350°F
  • Mix flour, salt and pepper in small bowl
  • Cut chicken in to 2 inches pieces.
  • Melt butter in skillet over high heat.
  • Add chicken pieces and brown, approximately 5 minutes.
  • Put chicken in to 9 x 13" pan.
  • In skillet place onions, peppers, curry, garlic, and thyme to skillet and cook over med and cook until onions are golden and tender.
  • Add tomatoes and bring to boil.
  • Spoon sauce over chicken
  • Bake uncovered till chicken is done, approx 30 minutes

February 10, 2014

Mushroom Pepperoni Brown Rice Skillet

Filed under: Rice — Tags: , , , — Chef @ 11:00 am

Mushroom Pepperoni Brown Rice Skillet

Florence
Print Recipe
Course Main
Cuisine American
Servings 4

Ingredients
  

  • 2 cups long grain brown rice
  • 4 cups chicken broth
  • 2 Tbsp butter
  • 1 lb fresh mushrooms sliced
  • 1/2 lb thin sliced pepperoni
  • 1 cup freshly grated Parmesan cheese

Instructions
 

  • In large saucepan, stir together the rice and broth; bring to boil, reduce heat to low, cover and simmer until rice is tender.
  • In another large skillet, add the butter and mushrooms and cook over medium heat until mushrooms soften, then add the pepperoni slices and continue cooking until pepperoni crisps slightly; remove from heat.
  • Add the cooked rice to the skillet with mushrooms and pepperoni, stir to combine, and top with cheese.

 

February 19, 2010

Slow Cooking Pepper Steak

Filed under: Beef,Meats,Staff Favorites — Tags: , , , , — Chef @ 1:22 pm

 

Slow Cooking Pepper Steak

Slow Cooking Pepper Steak

Florence
Print Recipe Pin Recipe
Course Entree
Cuisine American
Servings 6

Ingredients
  

  • 2 pounds beef sirloin cut into 2 inch strips
  • garlic powder to taste
  • 3 tablespoons vegetable oil
  • 1 cube beef bouillon
  • 1/4 cup hot water
  • 1 tablespoon cornstarch
  • 1/2 cup chopped onion
  • 2 large green bell peppers roughly chopped
  • 1 14.5 ounce can stewed tomatoes, with liquid
  • 3 tablespoons soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon salt

Instructions
 

  • Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
  • Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
  • Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

 

February 15, 2010

Marinated Chicken Thighs

Filed under: Chicken,Cooking Recipes,Sauce — Tags: , , , , , , , , , — Chef @ 8:00 am

Marinated Jerk Chicken Thighs

Florence
Print Recipe
Course Meats
Cuisine American

Ingredients
  

  • 1/4 cup dry red wine
  • 1 medium jalapeno -- seeded and minced
  • 2 tablespoons green onion -- minced
  • 2 teaspoons vegetable oil
  • 1 teaspoon ground allspice
  • 1 1/2 teaspoons ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 8 skinless chicken thighs
  • 1/4 teaspoon salt
  • 1/8 freshly ground black pepper

Instructions
 

  • Combine wine, jalapeno, green onion, oil, allspice, coriander, cayenne, cinnamon and nutmeg.
  • Place chicken in a bowl and add the marinade and marinate overnight in refrigerator.
  • Place chicken in baking pan.
  • Sprinkle with salt and pepper.
  • Preheat oven to 375 degrees.
  • Bake 45 minutes, or until chicken is completely cooked.

February 13, 2010

Quick Beef Noodle Soup

Filed under: Beef,Soups & Stews — Tags: , , , , , , , , — Chef @ 8:00 am

Quick Beef Noodle Soup

Florence
Print Recipe
Course Soup
Cuisine American

Ingredients
  

  • 12 Cups Water
  • 3 Tablespoons Beef Flavor Bouillon
  • 2 Cups uncooked Pasta

Instructions
 

  • Combine all ingredients in stock pot and bring to boil.
  • Cook until pasta is tender.
  • Server Hot.

 

February 12, 2010

Quick Chicken Noodle Soup

Filed under: Chicken,Cooking Recipes,Soups & Stews — Tags: , , , , , , , , — Chef @ 8:00 am

Quick Chicken Noodle Soup

Florence
Print Recipe
Course Soup
Cuisine American

Ingredients
  

  • 12 Cups Water
  • 3 Tablespoons Chicken Flavor Bouillon
  • 2 Cups uncooked Pasta

Instructions
 

  • Combine all ingredients in stock pot and bring to boil.
  • Cook until pasta is tender.
  • Server Hot.

 

February 11, 2010

Beef Stroganoff

Filed under: Beef,Staff Favorites — Tags: , , , , — Chef @ 3:26 pm

 

Beef Stroganoff

Florence
Print Recipe Pin Recipe
Course Entree
Cuisine American
Servings 8

Ingredients
  

  • 1 16 ounce package egg noodles
  • 2 tablespoons butter softened
  • 2 onions finely chopped
  • 2 cloves garlic minced
  • 1 8 ounce package fresh mushrooms, thinly sliced
  • 1 pound beef loin steak cut into thin strips
  • 1 14 ounce can beef consomme
  • 1/4 cup Burgundy wine optional
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water or as needed
  • 1 8 ounce container sour cream

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente
  • drain
  • Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, and Burgundy (optional). Bring to a boil.
  • In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

 

« Newer Posts — Older Posts »

Powered by WordPress